In aviation catering, food safety is not merely a formality: it is an absolute requirement. Every delivery must comply with strict protocols, as the risks associated with food service are heightened by the specific conditions of air travel, the lack of alternative solutions once airborne and extended storage times.
Harry Traiteur complies with:
HACCP standards
European food hygiene regulations, commonly known as the Hygiene Package
Aviation catering good-practice guidelines
Every stage is documented, including temperatures, traceability, batch numbers and use-by dates.
In aviation, maintaining an uninterrupted cold chain is essential.
This includes:
Controlled storage
Preparation within a regulated environment
Temperature-controlled packaging
Delivery in refrigerated vehicles
Prompt handover to the ground-handling teams
Even the slightest break in the cold chain can compromise an entire flight operation.
Clear labelling, detailed recipes and precise technical data sheets are essential to ensure that passengers with allergies can be served safely.
Our teams follow strict protocols designed to prevent any risk of cross-contamination.
The equipment and packaging used must meet specific standards relating to:
Resistance to variations in pressure
Food safety
Stability during transport
Packaging therefore plays an essential role in maintaining both the safety and integrity of every order.
Before an order is handed over to the ground-handling teams:
The order form is checked
Temperatures are measured
Security seals are inspected
A final visual inspection is completed
Every tray delivered reflects our commitment to impeccable food safety.
